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* Such as Haagen Dazs Boysenberry Sorbet and Cream.
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Make the Boysenberry sauce:1.
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In a food processor fitted with the metal chopping blade, combine the Boysenberries, sugar, Chambord, and lemon juice.
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Process the mix for 30 to 45 seconds, or possibly till smooth.
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Strain the puree through a fine-meshed sieve into a small bowl.
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Cover with plastic wrap and chill for at least 1 hour, till chilled.
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Assemble the sundaes:1.
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In a chilled 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream, sugar, and vanilla at medium-high speed till slightly stiff peaks begin to create.
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Transfer the cream to a pastry bag fitted with a star tip (such as Ateco #7) and chill the cream till ready to use.
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2.
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Spoon about l 1/2 Tbsp.
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of the Boysenberry sauce into the bottom of a large sundae glass.
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Add in 4 or possibly 5 Boysenberries.
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Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 tsp.
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Chambord.
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Place a small scoop of the Boysenberry sorbet and vanilla ice cream on top of the cookie layer.
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Drizzle about 1 1/2 Tbsp.
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of the chocolate syrup over the scoop.
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Top with a scoop of chocolate ice cream and a drizzle of Boysenberry sauce and 4 or possibly 5 Boysenberries.
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Coarsely crumble 2 more amaretti cookies over the berries and drizzle with 1 tsp.
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Chambord.
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Top with a scoop of Boysenberry sorbet and vanilla ice cream.
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Drizzle with some of the Boysenberry sauce.
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Pipe a large rosette of whipped cream on top of the sundae and garnish with fresh Boysenberries and an amaretti
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cookie.
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Repeat this procedure to make 4 sundaes.
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Serve immediately.
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4 servings.
